The kolsch yeast went off like crazy, the alt is slower but chugging along. I ended up not heating it or adding hops.

For sauerkraut, I cut up a cabbage, jam as much as possible into a quart mason jar add some salt then beat the hell out of it with a wood spoon. Weigh down the cabbage so it is fully submerged in it's own water. Let it sit for 3-5 days on the counter. The natural bacteria will take care of fermentation. Refrigerate when done.